Avgolemono Soup (Greek Egg and Lemon Soup)

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Quick and easy soup-for-dinner time!

I always love ordering avgolemono at Greek restaurants, and alllll this time I had no idea it was so simple to make! This can function as a nice little appetizer or a full meal. You can even add some leftover chopped up chicken to make it a bit more hearty. I like it just like this – simple, quick, delicious and (lacto-ovo) vegetarian!

You’ll need chicken broth, orzo pasta, eggs, lemons, dill and bay leaves. Easy enough, right?

Zest and juice one lemon.

Once the chicken broth and bay leaves have come to a boil, add in the orzo.

While the orzo is cooking, whisk the eggs until thick. Whisk in the lemon juice until thick and frothy. Once the orzo is al dente, add in 1 1/2 cups of the hot broth to the egg mixture, 1/2 cup at a time, whisking thoroughly after each addition.

Add the egg + lemon mixture back into the saucepan and reheat over medium-low. Stir with a wooden spoon and warm through until the eggs are cooked and the soup thickens slightly. Don’t let it boil! Or you’ll have scrambled eggs!

Pour into bowls (warm the bowls in the oven first if you’re feeling fannncy).

Place slices of lemon under the broiler for 4-6 minutes per side, until charred.

Garnish with chopped dill and charred lemons. Yeee!

That’s it! Hearty, but not heavy, this is the perfect light dinner on a cool evening. Add some leftover chopped chicken if desired, or enjoy just as is.

Avgolemono Soup

makes 4 servings in 25 minutes

Ingredients

1 quart chicken broth
2 bay leaves
1/2 cup orzo
2 large eggs
1 lemon, juiced
1 teaspoon lemon zest, grated
2 tablespoons dill, chopped
1 lemon, sliced
sea salt and pepper, to taste

Directions

In a large saucepan, add chicken broth and bay leaves and bring to a boil. Add in orzo, cover pan and simmer until al dente (check your pacakge directions, about 8 minutes). Once pasta is al dente, remove from heat and set aside.

While pasta is simmering, whisk eggs in a small bowl until thick. Add in lemon juice and zest and whisk until thick and frothy. Once orzo has finished cooking, gradually add in 1/2 cup hot broth from saucepan, whisking constantly. Add in 1 more cup of broth, 1/2 a cup at a time, whisking after each addition.

Pour the egg + lemon + broth mixture back into saucepan, turn the heat to medium-low and reheat, stirring with a wooden spoon until the egg cooks and soup begins to thicken slightly. Do not let the soup boil, or you’ll end up with lemon flavored scrambled eggs and pasta. Remove bay leaves and add sea salt and pepper to taste.

While the soup is reheating, place slices of lemon under the broiler until charred, about 4-5 minutes each side. Place soup in a bowl and garnish with chopped dill and charred lemon slices.

Serve hot or cold.

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